Ingredients
4
4 servings
- •0.5 cup prepared barbecue sauce
- •0.25 cup soy sauce
- •0.25 cup red wine
- •0.25 cup maple syrup
- •1 tablespoon chili powder
- •1 tablespoon dry mustard powder
- •1 tablespoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon ground cumin
- •4 skinless, boneless chicken breast halves
- •1 tablespoon cornstarch
- •1 cup water
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
- Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
- Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
- Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.
Nutritional Facts
Per 4 servings
- Calories: 275
- Carbohydrate: 32g
- Fat: 4g
- Fiber: 1g
- Protein: 25g
- Sugar: 21g
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